Cranberry Custard Ginger Crust (Print-Friendly Version)
Creamy custard and tart cranberries blend in a ginger-spiced crust for a vibrant, festive dessert.
# What You’ll Need to Make This:
→ Ginger Pastry Crust
01 -
180 grams all-purpose flour
02 -
30 grams powdered sugar
03 -
50 grams crystallized ginger, finely chopped
04 -
1 tablespoon ground ginger
05 -
1/4 teaspoon salt
06 -
113 grams cold butter, cut into 6 mm pieces
07 -
80 millilitres milk or water
→ Cranberry Custard Filling
08 -
450 grams whole cranberries, fresh or frozen
09 -
227 millilitres pure cranberry juice (not a blend)
10 -
50 grams granulated sugar
11 -
Pinch kosher salt
12 -
397 grams sweetened condensed milk
13 -
3 large eggs
# How to Prepare:
01 -
Combine flour, powdered sugar, crystallized ginger, ground ginger, and salt in a food processor. Process for 1 minute until the ginger is finely chopped.
02 -
Add cold butter and pulse 5 times to form coarse crumbs.
03 -
With the processor running, pour in milk or water. Process until dough comes together into a cohesive ball.
04 -
Transfer dough onto plastic wrap, shape into a disk, wrap tightly and gently roll out to reach the edges for an even seal. Refrigerate at least 2 hours, preferably overnight.
05 -
On a lightly floured surface, roll dough to an 28 cm circle. Line a 23 cm pie plate, crimp edges as desired, and freeze for 10–20 minutes to firm.
06 -
Preheat oven to 190°C. Line dough with parchment and fill with pie weights. Bake on lower rack for 20 minutes. Remove parchment and weights, bake 5–10 minutes more until fully cooked. Reduce oven to 175°C.
07 -
Place cranberries, cranberry juice, granulated sugar, and salt in a medium saucepan. Cook over medium heat for 10 minutes until cranberries burst.
08 -
Remove from heat; puree with immersion or regular blender. Press through a fine-mesh sieve into a bowl, discarding seeds and skins. Ensure volume is 480 millilitres, adding more juice if needed.
09 -
In a separate bowl, whisk together sweetened condensed milk and eggs until fully combined.
10 -
Gradually whisk cranberry puree into the egg mixture until smooth and homogeneous.
11 -
Pour cranberry custard filling into baked crust. Place on middle oven rack and bake at 175°C for 30–35 minutes until edges are set and the centre is slightly wobbly but not liquid.
12 -
Remove from oven. Allow to cool on a wire rack until room temperature. Refrigerate at least 4 hours to set before slicing.
13 -
Slice and serve chilled, optionally with sweetened whipped cream.
# Extra Tips:
01 -
For best results, chill the pastry overnight to relax gluten and enhance texture. Strain cranberry puree thoroughly for a silky-smooth filling.